This morning, I was seriously craving some breakfast burritos. Eggs, beans, cheese, salsa, guac, and all that good stuff rolled into a tortilla with some sour cream. Heavens. Unfortunately, to my dismay, we were all out of tortillas! So I decided to improvise and go with a Mexican themed hash instead.
It turned out so yummy. Like, so yummy that even being out of avocados and sour cream (sheesh - I forget everything!) could not put a damper on the great flavor. It was fresh, hearty, and had a little spice. We put a kick in just about everything, if you hadn't noticed ;)
I used this post as a guideline for the cooking times, but changed things up a lot based on what I wanted to add, which was different seasoning, peppers, potatoes, and sausage.
It makes a great weekend brunch. Enjoy!
Huevos Rancheros Hash
Ingredients:
- 1/2 lb ground sausage (you could also use beef, carnitas, or whatever you like)
- 4 eggs
- 3 cups red or gold potatoes, chopped
- 1/2 yellow onion, diced
- 1/2 green bell pepper, diced
- 1 jalepeno pepper, seeded and diced
- 2 cloves garlic, minced
- 1 can beans (black or pinto), drained
- 2 tomatoes, diced
- 1/2 tsp salt
- ground black pepper
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- Optional toppings: cheese, sour cream, avocado, squeeze of lime, salsa
Directions:
Preheat your oven to 400 F.
Wash your potatoes, being sure to scrub the skin really well. Then chop them and put them in a pot of water on the stove, boiling until fork-tender - approximately 10 minutes. Drain them tators and set aside.
As your potatoes are boiling, heat a skillet over the stove on medium heat and add your half pound of sausage (or other meat). Cook until done throughout. Remove sausage from skillet and put aside on top of paper towels to absorb the fat. Crumble if necessary.
Into your leftover fat in the pan, add your diced onions, pepper, garlic, and 1/2 your jalepeno. You can use the whole thing if you like it spicy. Saute until tender and fragrant.
Add your beans and 1/2 your tomatoes, reserving the rest as a topping. You can use any kind of bean, but black and pinto are the most traditional way to go for this kind of recipe. We would normally use black, but I wanted to change it up a bit this time and use pinto. I was glad I did. The pintos were amazing :)
Stir in your spices. Mhmm. Smells good.
Lightly coat a cast iron or oven-safe skillet in olive oil. Find the potatoes you set aside earlier, and toss them with a good dash of salt and pepper. Spread them evenly across the surface of the cast iron, then pour your veggie/bean mix on top. Lastly, add your crumbled sausage. Then with a spoon, dig out four little hollows in your hash mix. Crack an egg into each of the hollows. Cozy.
Place your cast iron or other skillet into the oven and allow to bake until the eggs turn white and the yolk is at your desired doneness. Ours took around 10-12 minutes.
Remove from oven and then top as you please. We went with lime, tomatoes, cheddar, and a delicious habenero chipotle salsa :) This would be fantastic with a mexican beer...if you don't mind mid-day drinking. It's the weekend!
Have a wonderful, wonderful Saturday!
